Dishing it out at Thanksgiving, organically and locally

What are they dishing up at Tara Kolla’s house this Thanksgiving?

The maven of Silver Lake Farms and the subject of my “Patt Morrison Asks” column sent along the menu and the sourcing for her groaning holiday board, all within a hybrid gas tank’s driving distance, and all of it part of the CSA program, community supported agriculture.

Meat alert to vegans and vegetarians: Kolla follows a paleo diet.

Goat cheese from Drake Family Farms in Ontario, apples and walnuts from K&K; Ranch in Tulare County, served with bread from L.A. baker Mark Stambler, whose bureaucracy battles generated AB 1616, the law that allows food artisans to make certain foods for sale right in their homes.

On the big table, caramelized leeks from Jaime Farms, in Industry and the Inland Empire. The lettuce is from Jaime Farms, too, in a salad with spinach from Jimenez Family Farm in Santa Ynez, whence came the winter squash and roasted potatoes, too; an olive-oil dressing from Shear Rock Farms near Santa Paula, and roasted carrots from Weiser Family Farm in Tehachapi and parts north.

Roasted bell peppers, mushrooms, Russian kale, and in lieu of a turkey, pasture-raised chicken from New Frontier Family Farm in Ontario.

For “pudding,” persimmons and strawberries from some of the same folks, and if the food weren’t ornament enough, Kolla is vasing (that’s a made-up verb, at least I hope it is) spider mums and a Queen Anne’s from her garden.

Bon appetit, all.

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